Latin America has a plethora of indigenous spices, chilies, and herbs.
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AJI AMARILLO
Aji amarillo is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature. Great in combination with meat, poultry, fish, vegetables, pasta and rice dishes, and to season nuts. |
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AJI LIMO
Mostly grown and used on the northern coast of Peru, the pod is 2-3 inches long and changes from a yellow to deep reddish orange color when it ripens. Aji limo is spicy (heat level 8) and is primarily used to prepare ceviche and rice dishes. |
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AJI PANCA
One of the most common types of aji in Peru, aji panca is 3 to 5 inches in length and has a thick flesh that matures from a green to dark red in color. Distinct from the other ajis in it’s spiciness, aji panca is mild in heat intensity and provides a fruity, berry-like flavor that goes well in stews, sauces and fish dishes. |
100% organic chili pods. No preservatives, or additives,
no-GMO, No Trans-Fat, No refined sugars, No Gluten.
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Item #: |
#UPC |
Aji Amarillo pods |
ZHR250 |
8 32924 00877 6 |
Aji Limo pods |
ZHR252 |
8 32924 00879 0 |
Aji Panca pods |
ZHR251 |
8 32924 00878 3 |
| Size: |
Six 1.25 oz bags |
Recyclable: |
yes |
This product has been produced free of gluten, dairy, soy, and genetically engineered ingredients.
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